Dutch Butter Cake with Almond Paste
Ingredients
- 2 cups flour
- 1 cup butter (Her footnote states that it must be butter!)
- 1 cup caster sugar (fine granular white sugar)
- 1 small egg
- pinch salt
Instructions
Knead all into a firm ball. Divide in two and press one half into a buttered pie pan, 8 inches diameter and 1 inch deep. 2 cups blanched almonds 1/4 cup sugar 1 small egg grated peel of half a lemon Grind the almonds, mix with sugar, beaten egg and lemon peel and grind once more. Place this almond paste on top of the dough layer. Press the other half of the dough on top. Bake in a moderate (350F) oven until golden brown (about one hour). Remove from pan and cool on a wire rack. Cut in wedges or diamonds.
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